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Cited article:

Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method

A Herminiati, R A Kurniasari, W Cahyadi

BIO Web Conf., 69 (2023) 03002

Published online: 2023-10-16

DOI: https://doi.org/10.1051/bioconf/20236903002

This article has been cited by the following article(s):

Physical, Chemical, and Preference Levels of Macaroni, formulated with wheat flour, mocaf flour, and purple yam flour

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https://doi.org/10.1088/1755-1315/1338/1/012041

Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

María de los Ángeles Rosell, Jhazmin Quizhpe, Pablo Ayuso, Rocío Peñalver and Gema Nieto
Antioxidants 13 (8) 954 (2024)
https://doi.org/10.3390/antiox13080954